Well, November is here.
And you can tell, too. The temperatures are somewhere between 30° and 50°F and it is cooooold.
I’m 100% NOT ready for November. And with my new job at Bath & Body Works (yeeeee!), I will probably start listening to Christmas music within the next 7-10 days. Make.it.stop.
But November is about savory food. October was the candy and the sugar, but November is the turkey (wait, what??) and the stuffing. So here is a lovely savory meal (sans turkey) to counterbalance your sugar high from yesterday.
I was sitting in my Bioenergetics class (it was presentations.. how boring can it get??) and started dreaming up a dinner. Aaand this is what I came up with.
This turned out 10 times better than I was ever hoping. Adding orange to basil was the best idea I have ever had. Besides making crunchy peanut butter cups.
Almond Crusted Tofu with Honey Orange Pesto
1/2 package tofu, sliced and pressed
1/2 c almonds
2 tbsp canola oil
1/4 c + 1 tbsp whole wheat flour
1/4 c orange juice
1/4 c basil leaves
2 tbsp honey
1. Process almonds in the food processor until in very small pieces but not quite to a flour consistency.
2. Brush canola oil on tofu. Add 1/4 c whole wheat flour to almond mixture and press tofu slices into almond-flour mixture, being sure to coat all sides.
3. Bake at 400°F for 20 minutes, flipping halfway between.
4. To make sauce, combine remaining almond and flour mixture, adding more almonds if desired, with juice, basil, honey and 1 tbsp flour.
5. Drizzle sauce over tofu and serve alone or over salad.